Cottage Cheese and Sour Cream
A simple cheese spread to be eaten on a good rustric rye bread with some body to it to stand up to the cottage cheese.
- Small Curd Cottage Cheese Knudsen's in the pink container works fine. Avoid large curd varieties, they don't create the right texture.
- Sour Cream Do not use low or non-fat, or sub yogurt. If you have a source of live culture sour cream, then you're golden.
- Sweet Hungarian Paprika
- Fresh Rye Bread Seriously, the crusty stuff that's shaped not baked in a pan.
I don't include measurements because its variable to your taste and how much you want to make at once. Start with equal amounts of cottage cheese and sour cream and mix them together in a small bowl.
Adjust the ratio to your taste if needed. Be like me, and lean slightly heavier on the cottage cheese, or follow in the footsteps of my grandfather and go with a much heavier portion of sour cream.
If serving in the bowl, sprinkle with paprika to give it some color and leave the shaker on the table for double sprinkles. If serving pre-spread on bread, sprinkle the paprika on top once spread.
I actually did find a recipe for L'Auberge Chez François Herbed Cottage Cheese Spread which is a fancified version of the recipe above.
I won't be insulted if you want to try it. I'm sure its amazing.
I don't often experiment with family recipes, or at least I didn't for many, many years. Now I do, just a little bit here and there, not enough to change the basic familiarity of a dish.
While Jenn Segal's version takes it up a few more notches than I'm ready to accept, it did inspire me to try something new. Instead of the paprika garnish, which admittedly doesn't add as much flavor as it does color, I added a good bit of dried dill and a pinch of salt to the mixing stage.
It's now my favorite way to eat it, and it tastes even better the next day when the dill has had a chance to really meld with the cottage cheese.